SFA’s Trendspotter Panel, a group of buyers, chefs, food writers, educators, and industry watchers, uncovered more trends during day two of the Winter Fancy Food Show. Here are some of their latest picks.
Rose water. Rose is emerging as a flavor trend in beverages. With its antioxidant-, anti-inflammatory, and hydrating properties, rose water crosses trends in functional beverages and edible beauty. Examples at the Winter Show include Deep Rose Rose Lemonade, Petal Sparkling Botanical Blend, and Marin Kombucha Melon Rose and Cactus Agave.
Cassava. A breakout star of the plant-based foods phenomenon, cassava leaves are showing up as an ingredient in chips and snacks. Cassava, also known as yuca, is a starchy tuberous root native to South America. Grain- and gluten-free, the cassava root is high in carbohydrates, but its leaves are a reported good source of protein and rich in lysine. Examples at the show include Tia Lupita Foods LLC Cactus & Cassava Chips, made with cactus and cassava flour; Soñar Grain Free Organic Tortilla Chips made with cassava, garbanzo beans, hemp, chia, flax for plant-powered protein and fiber; and Wai Lana Sweet & Spicy Cassava Chips.
More On-trend Innovation Picks from the Trendspotters
Upcycled Products. Ugly Pickle Co. has Bread & Butter pickles made from ugly produce and Twin Engine coffee has introduced a line of tea made with coffee fruit, berries that are leftovers from coffee bean processing.
Edible Beauty. Primal Kitchen Collagen Fuel, collagen peptide drink mixes are powdered mixes with collagen’s restorative properties and sweetened with monkfruit and konjac root.
Functional Beverages. Dandelion teas from LA Libations. Dandelion, sometimes called “the forgotten weed,” has detoxification and antioxidant properties and is rich in prebiotics.
Alternative Dairy. Coolhaus Awesome Desserts are non-dairy desserts made with brown rice and pea protein and Califia Farms has a new line of oatmilk beverages.
A list of official Winter Show trends from the Panel will be published in an upcoming edition of Specialty Food News.
from Industry Operations http://bit.ly/2Mb5m9f
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